“Our ambition is to be that great neighborhood gem,“ said Jeff Rossman, chef/owner of Terra American Bistro in San Diego, California. Terra opened in 1998, moved to a new location in 2011, and in that time has accumulated a loyal following as well as numerous accolades and honors including 2016 Chef of the Year (San Diego Restaurant Association) and Best New Restaurant.
Rossman’s modern American comfort food emphasizes local, sustainable and organic ingredients, and the rotating menu features local fresh fish, bread and farm produce. Favorites include braised short ribs, pot roast, pork chops with chimichurri, the beef burger with caramelized onions and gorgonzola, and banana bread pudding with Jim Beam butterscotch. Rossman and Terra also provide catered cuisine for private parties, banquets and events.
While many small, independent restaurants may think that a RATIONAL combi oven is beyond their reach, Rossman and Terra are proof that the right equipment can streamline operations, save on labor and reduce costs. He made the decision to install a SelfCookingCenter® 61 and 62 – the ‘Buck Stack,’ named for the RATIONAL corporate chef who popularized this flexible configuration. Since then, Terra’s kitchen has reached new heights when it comes to consistency of finished product, efficiency, and ease of use.
“RATIONAL combi ovens make life easier,“ Rossman said. “I can’t even remember the last time I used a convection oven.“
